Normal cha (what we call it in Gujarat) has no extra spices except perhaps some fresh ginger. Masala cha is made by boiling it with a spice mix of dry ginger, cardamom, black pepper, cinnamon, cloves, all ground to a powder. I use a proportion of 4:2:2:1:1. You can vary the proportion to your liking or add a bit of nutmeg or mace or fresh mint leaves or Indian basil (tulsi). I often add fresh grated ginger as well. At Indian grocery stores in the US you can find Wagh-bakri brand instant masala chai. Just add about 4 fl.oz of near boiling hot water to a tea pack and you get some amazingly good masala tea!